|Shio Koji Cheese Burger Pizza|
This all started a while back when I brought over some homemade koji and miso for a tasting. They appreciated the flavors coaxed from the combinations I shared. However, Alex's biggest hang up with everything that's made with koji is the overpowering characteristic flavor. To my understanding, a key concept of Ideas in Food is to make food better than itself. So what does that mean? For example, a steak should taste like the most delicious beefy steak you've ever had, not a miso steak. Not an easy feat.
|Jasmine Rice Shio Koji|
|Just Formed Burgers: Brine, Barley, Jasmine and Brown Rice Shio Koji|
|Burgers Post Overnight Marinate|
|Brine Burger in the Back, Jasmine Shio Koji in the Front|
Upon grilling, there was an obvious indication of which burgers had the shio koji treatment. Clear charred markings as a result of the caramelization of sugars from the grains.
|Shio Koji Burgers Ready for Tasting|
At the end of the day, this concept has shown great promise and it won't take many more iterations to make the burger of your dreams.
As always, please share your discoveries to keep the ideas bouncing.